Decadent doesn’t accurately describe these pancakes! Fluffy, light and so full of coconut goodness. It was the perfect breakfast to eat on this snowy winter morning.
Helpful to know: Coconut milk naturally separates, so be certain to remove any of the coconut that has become solid at the bottom of the can. I used finely shredded, reduced fat, unsweetened organic coconut. Shredded coconut can be found in the baking isle of grocery stores nationwide. I recommend that you use an aluminum-free baking powder such as Rumford.
2 eggs, room temperature
2 tablespoons sugar
2 tablespoons canola oil, plus extra for pan
One 14-ounce can coconut milk
1 cup unsweetened shredded coconut, plus extra to garnish pancakes
In a large bowl, (or the bowl of a stand mixer) beat the eggs until well combined, add sugar and canola oil, beat until light and fluffy. Add coconut milk and beat until well combined. Add shredded coconut.
1 cup all-purpose flour
3 teaspoon baking powder
½ teaspoon salt
Butter and syrup
In a small bowl, combine flour with baking powder and salt. Add flour mixture to coconut mixture and combine until fully blended.
In a large skillet, heat about 1 tablespoon canola oil over moderate heat. Spoon or pour about ¼ cup batter per pancake into skillet; a large skillet should cook approximately 3 at a time. Cook pancakes for 1-2 minutes per side or until golden brown. Serve immediately with butter, syrup and shredded coconut. Yield: 14-16 pancakes.
